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Elderberry cream cake

Prep Time 40 min + rest
Cook Time 15 min mins
Total Time 55 mins
Racing: , ,
Difficulty: intermediate
Servings: 12
Description

As a child, I used to spend my days playing around the elderberry bushes that lined the Austrian fields. My aunt used to make a fragrant syrup every year, which we enjoyed with a little water... An unforgettable taste experience! There are no bushes in London, but fortunately syrup is easy to find - and it's the perfect flavour for this moist cake topped with a fresh yoghurt and lemon cream. Light, sweet and flowery: the perfect dessert to celebrate spring! This cake is based on a pastry I present in my book Ambiance Autrichienne, where I suggest 20 variations depending on the season. You can find it here on the website, in paper format or as a downloadable eBook. Tip: This cake is even better the next day, when the flavours have had time to mingle. It can also be decorated with crystallised elderflowers or slices of preserved lemon for a springtime effect!

Ingredients
  • Ingredients for mould ø 24 cm
  • For the biscuit :
  • 3 eggs (separate)
  • 1 pinch of salt
  • 80 g of sugar
  • Vanilla (extract or paste)
  • 80 g of flour
  • For the cream :
  • 7 leaves of gelatine
  • 300 ml full cream (whipped)
  • 100 g of sugar
  • 500 g Greek yoghurt
  • 100 g of mascarpone
  • 1 lemon (juice and zest)
  • 60 ml elderflower syrup (recipe on the blog)
  • Finish :
  • Icing sugar
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation
    The biscuit :
    1. Preheat the oven to 170°C.
    2. Beat the egg whites until stiff with a pinch of salt. Whisk in the sugar and vanilla.
    3. Add the yolks one by one, beating for another minute.
    4. Using a spatula, add the sifted flour several times.
    5. Pour the batter into a greased springform tin (ø 24 cm), tapping the tin lightly on the work surface to remove any air bubbles.
    6. Bake for 15 minutes, until the biscuit is lightly golden. Leave to cool and cut into two discs if necessary.
    The cream :
    1. Soak the gelatine sheets in cold water.
    2. Whip the cream with the sugar until stiff.
    3. In a bowl, mix the yoghurt, mascarpone, lemon zest and juice. Gently fold in the whipped cream.
    4. Melt the drained gelatine in the elderberry syrup over a low heat.
    5. Add 2 tablespoons of the yoghurt mixture, mix well, then pour into the remaining cream.
    Montage :
    1. Place the first sponge disc on a serving dish and surround it with a cake ring.
    2. Spread the elderberry cream evenly, then carefully place the second sponge disc on top.
    3. Press down lightly and refrigerate for at least 4 hours.
    4. Remove the ring and dust with icing sugar just before serving.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/gateau-a-la-creme-de-sureau/